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Cream Soup — Quick One-Pot
Cream Soup: a quick, one-pot veggie soup with mushrooms, potatoes, and cream—ready in about 30 minutes.
Why this recipe works
This Cream Soup is a cozy, easy one-pot recipe suited for weeknights, busy families, or anyone needing a comforting, quick meal. It uses mushrooms, potatoes, and a splash of cream for a soft, creamy texture.
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- mushroom potato soup
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Key takeaways
One-pot dish with pantry-friendly ingredients.
Puree to your preferred texture.
Finish with cream and optional parsley for richness.
Recipe guide
This Cream Soup is a cozy, easy one-pot recipe suited for weeknights, busy families, or anyone needing a comforting, quick meal. It uses mushrooms, potatoes, and a splash of cream for a soft, creamy texture.
A fast, comforting soup you can make in one pot.
- One-pot dish with pantry-friendly ingredients.
- Puree to your preferred texture.
- Finish with cream and optional parsley for richness.
Sauté aromatics
Melt butter in a pot over medium heat. Add onion and cook until translucent (3–4 minutes). Stir in garlic for 30 seconds.
Cook veggies in stock
Add mushrooms and cook until they release liquid and soften (about 5 minutes). Stir in potatoes, thyme, and enough stock to cover. Simmer until potatoes are tender (12–15 minutes).
Finish and serve
Puree to desired smoothness with an immersion blender. Stir in light cream and reheat gently. Season to taste and serve with optional parsley.
Ingredients
- 1 tablespoon butter
- 1 small onion, diced
- 1 garlic clove, minced
- 250 grams mixed mushrooms, sliced
- 300 grams potatoes, peeled and diced
- 500 milliliters vegetable stock
- 100 milliliters light cream
- Salt to taste
- Black pepper to taste
- 1 teaspoon dried thyme
- 1 tablespoon chopped parsley (optional)
Instructions
- Melt butter in a medium pot over medium heat.
- Add diced onion and cook until translucent, about 3–4 minutes.
- Stir in minced garlic and cook 30 seconds until fragrant.
- Add sliced mushrooms and sauté until they release liquid and soften, about 5 minutes.
- Add diced potatoes, dried thyme, and enough vegetable stock to just cover the vegetables.
- Bring to a simmer, cover, and cook until potatoes are tender, about 12–15 minutes.
- Use an immersion blender to puree the soup to desired smoothness, or transfer batches to a blender and return to the pot.
- Stir in light cream and warm through without boiling.
- Season with salt and black pepper to taste.
- Ladle into bowls and sprinkle chopped parsley on top if using.
FAQs
How long does Cream Soup keep?
Yes. The soup can be stored in the refrigerator for 3–4 days. Reheat gently on the stove over low heat.
Can I freeze this soup?
Yes. It can be frozen for up to 2–3 months. Thaw in the fridge overnight and reheat.
How can I adjust the consistency?
If you want a thinner consistency, add a splash of stock or water while reheating. For a thicker version, blend less.